Combine 1/2c white sugar, 1/2c brown sugar, 1-2 table spoonful’s water in a sauce pan over medium heat. Bring to boil until sugar is fully melted and starts to smell like caramel. Reduce heat, Add 1/2 stick butter, 1/2 tea spoon salt, 1/2 teaspoon cinnamon, 1 tablespoon vanilla and stir until butter is melted. Add 1lbs pecans and stir until nuts are evenly coated. Pure onto a parchment paper lined cookie sheet. Cook at 250 for 20 minutes.